Karibumaki Sushi with Salmon

Method

Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
Let the marinade cool before use.
Cook the rice following the instructions in the sushi rice recipe explains, or follow the instructions on the package.
Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
Allow the rice to cool to room temperature.
Slice the salmon into thin slices and cut the avocado into strips about 1 cm thick.
Taste the mayonnaise with wasabi according to your preference.
Cut the nori sheet in half.
Cover the bamboo mat with plastic wrap.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Place half of the nori sheet on the bamboo mat with the rough side up, spread an even layer of rice over the entire sheet, then flip it so the rice is facing down.
Distribute the avocado and wasabi mayonnaise along the bottom edge of the nori sheet.
Roll up using a bamboo sushi mat and place the salmon slices across the roll so that it is covered with salmon.
Cut each roll in two, then continue cutting in half until you have 8 pieces.
Place cilantro leaves and a little salmon roe on each piece.
Serve the sushi pieces with soy sauce, wasabi, and pickled ginger.